Homemade chocolates are quick and easy to create, and are perfect for giving to friends and family as a gift. We've put together our top tips to help you make homemade chocolates using chocolate moulds.
Before using your chocolate mould make sure it is clean, dry and grease free.
To ensure a shiny finish on your chocolate polish the chocolate mould with cotton wool before use.
Melt your chocolate in a basin over a pan of simmering water and stir gently until melted.
Pour the chocolate into the mould tipping from side to side to ensure all surfaces are covered until you have reached your required thickness, it is advisable to give at least 3 coats allowing each coat to set before applying the next.
When the chocolate has set, it should come away easily from the mould, be careful not to handle the chocolate too much or handle in hot conditions.
If you have trouble releasing the chocolate from the mould, place the moulds in the freezer for 5-10 minutes before trying to release the chocolate.
To join 2 halves together either melt the edges of each chocolate half on a warm surface until they start to melt then join the moulds together. Alternatively you can apply a small amount of melted chocolate to each mould edge then join together.
Top Tips For Using Plastic Chocolate Moulds
Plastic chocolate moulds can also be used for sugarpaste and almond paste.
Due to the high boiling point of isomalt we do not recommend the use of isomalt in plastic chocolate moulds.
Do not fill with substances over 70 degrees.
Plastic moulds are not suitable for use in the dishwasher.